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Video: Celebrate national blueberry month with cake, ice pops

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    >>> we're back now with martha on today. martha stewart is here to help us beat the heat with tasty treats just in time for national blueberry month. nice to see you.

    >> it is blueberry month. i was telling you that my blueberries were more prolific than they have ever been.

    >> share that's great.

    >> we're eating one of those.

    >> this say great pop of blueberry yogurt and strawberry. you purr puree it and put it in the popsicle maker, freeze it, healthy, delicious. just a tiny bit of sugar. another thing to do is put your blueberries, pint or quarter in the freezer just like that. they're tasty snacks.

    >> okay.

    >> they're really good.

    >> i'm double fisting.

    >> i'm going to put this down.

    >> one thing that everybody loves because it is not really to beat the heat, it's to make a pie. a blueberry pie and everybody loves blueberry pie .

    >> is it easy?

    >> so easy. you have your rounds of pastry already. if you have martha 's pastry ready in your freezer it's easy.

    >> yeah right.

    >> line your pie dish with a round of dough.

    >> okay.

    >> and that's your bottom crust. and then you can fit this right in and then mix your blueberries with cornstarch -- you have the ingredients there. a little lemon juice . some butter. like two tablespoons of butter and sugar and this is the filling. it's the most simple filling on earth.

    >> you said cornstarch right?

    >> yeah you could use flower but i find cornstarch is a nice clear juice to the pie. this is 8 cups of blueberries. put that right in your shell. i hope this all fits. running over. and these are maine blueberries. do you know the difference between maine blueberries --

    >> and the ones you grow.

    >> the high bush. they're the ones that grow in new jersey and farmed berries.

    >> these look a little small.

    >> are they tart?

    >> no, they're sweeter. in maine , they will not look at a large blueberry. i like new jersey blueberries because i come from new jersey.

    >> is it supposed to run over like this.

    >> it's not supposed to but the dish is smaller than it was meant to be.

    >> just checking.

    >> and working in this heat is a little difficult. i'm going to dump this on the ground and your top crust goes right on. you can fold it over like this. oh boy this is a beautiful pie. you could make it a lattice.

    >> i was wondering about that.

    >> do you mind if i make mine a solid top.

    >> no yours will be a solid top.

    >> use flour and crimp the edges and cut them off just like that and cut slits for seams and will you brush the top with egg.

    >> how long does something like this take to bake martha .

    >> it could take about an hour. start it off hot. bake it hot. secret is make it cold bake it hot. that's the golden rule of pies. don't you love that.

    >> sometimes blueberry pie gets a little soggy. how do you avoid that so it doesn't soak through the crust on the bottom.

    >> cooking it well. you have to cook it until the blueberries in the single of the pie are bubbled. that's why you must cut a little slit here. you can do decorative slits if you're not going to do a lattice. do you want to see the rest of the things down here.

    >> lots of sugar. here's another nice thing for you is nice lemonade, fresh lemonade with blueberries in it. take one of these. that's one of the most refreshing ways to beat the heat. those are maine blueberries and here's the lattice pie. it bubbles in the middle. that's when you take it out of the oven. it's going to take anywhere from 45 to maybe 60 minutes to bake a blueberry pie . and this is a blueberry sour cream pound cake with a little bit of whipped cream . want to taste that.

    >> i'd love to.

    >> i think you'll like that. that's a good cake.

    >> and blue napkins as well.

    >> everything blue.

TODAY recipes
updated 7/16/2013 5:44:11 PM ET 2013-07-16T21:44:11

Recipe: Firecracker ice pops

  • 1/2 pound strawberries, hulled and quartered (1 1/2 cups)
  • 1/4 cup sugar
  • 1/2 pound blueberries (1 1/2 cups)
  • 1 1/4 cups low-fat plain yogurt

1. In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).


Note: For tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.


Original recipe: Firecracker Ice Pops

Serving Size

Makes 10 servings

Recipe: Blueberry pie

  • All-purpose flour, for dusting
  • Pate Brisee
  • 8 cups (about 4 pints) blueberries, picked over
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon heavy cream

1. On a lightly floured piece of parchment paper, roll out one disk of dough to a 12-inch round. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into edges. Trim dough to a 1/2-inch overhang all around. Fold edge of dough over or under, and crimp as desired. Roll out remaining dough in the same manner; transfer dough (on parchment) to a baking sheet. Chill pie shell and dough until firm, about 30 minutes.

2. Place blueberries in a large bowl; with your hands, crush about 1/2 cup of berries, letting them fall into the bowl as you work. Add sugar, cornstarch, and lemon juice; stir to combine. Spoon mixture into chilled pie shell, mounding berries slightly in the center. Dot with butter. Remove dough from refrigerator, and place over blueberry filling. Tuck edge of top dough between edge of bottom dough and rim of pan. Using your fingers, gently press both layers of dough along the edge to seal, and crimp as desired.

3. Using a paring knife, cut several vents in top of dough to allow steam to escape. In a small bowl, whisk together egg yolk and cream. Brush surface with egg wash, being careful not to let it pool. Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third.

4. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees. Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more. Transfer pie to a wire rack to cool completely. The pie is best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.


Original recipe: Blueberry pie

Serving Size

Makes one 9-inch pie

Recipe: Blueberry-sour cream pound cake with lemon cream

  • 1 cup heavy cream
  • 1 pound (3 1/4 cups), plus 2 tablespoons all-purpose flour
  • 1 tablespoon coarse salt
  • 1 tablespoon confectioners
  • 3 sticks softened unsalted butter, plus more for pans
  • 2 teaspoons lemon zest
  • 1/2 cup sour cream
  • 2 cups sugar
  • 1 teaspoon pure vanilla extract
  • 9 large, room-temperature eggs
  • 2 cups blueberries
  • 2 tablespoons sanding sugar

1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine 3 1/4 cups flour and salt in a bowl.

2. Cream butter, sour cream, and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Toss blueberries in remaining 2 tablespoons flour; fold into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.

4. Before baking, sprinkle sanding sugar over each cake. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

5. Make the lemon cream: Combine heavy cream, confectioners' sugar, and lemon zest in a bowl. Beat until soft peaks form.


Original recipe: Blueberry-sour cream pound cake

Serving Size

Makes two cakes

Recipe: Lemonade with blueberries

  • 3 cups fresh lemon juice, about 20 lemons
  • 2 cups superfine sugar
  • Blueberries, picked over, for serving

1. Pour lemon juice through a fine sieve into a large pitcher. Add sugar; stir until dissolved. Stir in 1 quart water. Add ice. Pour into glasses; sprinkle with berries.


Original recipe: Lemonade with blueberries

Serving Size

Makes 2 quarts

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